Dijon Pumpkin Seed Salad Dressing
Ingredients
- 1/4 cup toasted pumpkin seeds
- 1/4 cup lemon juice, freshly squeezed
- 2 tbsp dijon mustard
- 1 tbsp liquid aminos or soy sauce
- 1/2 tsp garlic powder
- 4 pitted medjool dates (one small packet of splenda also works if you don't have dates)
- water for desired consistency
Method
Roasting pumpkin seeds:
- Place the seeds in a dry, non-stick pan over medium heat and toast for 5-7 minutes, stirring frequently, until they become fragrant, turn golden-brown, and begin to pop. Let them cool before blending.
For the dressing:
- Blend all ingredients in a blender until smooth. Add more water to thin the dressing or to desired consistency.
